Thursday, January 15, 2015

Hi everyone! Happy 2015! I hope this year will be a wonderful year for you and all your love ones! May God bless you always, and may all your dreams come true!

Today's recipe is a really easy and healthy one, so I hope you enjoy it.

For those of you who are planning to eat healthier and stay in shape, I'm happy to inform you that I will be incorporating more healthy recipes to my channel, so please stay tuned, and let's try to be as healthy as we can without starving ourselves or avoiding the foods we like! you already know I love to eat cookies, bread, Asian Food, Italian, fried goods and everything in between, but this year I decided to add a healthy twist to all my favorite dishes, so hopefully you can join me in this journey!

So today's recipe is a delicious and healthy idea for lunch, or a light dinner, it also makes a wonderful appetizer for any kind of occasion, so please do give it a try an let me know what you think!

1 can (5oz) Tuna in water

1 large Cucumber

½ an Avocado

1 Carrot cut in julienne

1 Celery stalk in julienne

3 T sliced Red Onion

1 T Mayonnaise

1 tsp Wasabi paste

pinch of Salt

Peel off and remove the ends from the cucumber, then cut the cucumber in half. Grab one half of the cucumber and grab a knife, place the knife vertically to the cucumber and start slicing around the cucumber, like if you were peeling it off, you want to get a thin and long sheet/layer of cucumber, (see the video to get an idea of how to do so) You want the cucumber sheet to be about 8-10 inches long. Repeat this step with the second half of the cucumber. You will get about 2 sheets of cucumber from each half. Set aside the cucumber sheets for a minute.To make the filling: Combine the tuna with the mayo, wasabi paste and a pinch of salt, stir well, taste the flavor add more salt or pepper if needed.

Place about 1-2 tablespoons of the filling right in the middle of each cucumber sheet, then top the tuna mixture with a couple of pieces of celery, carrots, onion and avocado, sprinkle with a bit of salt, then roll it out to make a roll. keep the roll in place with tooth picks, then cut each roll into slices.To serve: In a small bowl combine whatever vegetables you have left after making the rolls, season the vegetables with a teaspoon of each: soy sauce, sesame oil, rice vinegar and a pinch of Asian seasoning, toss well, then serve this salad with the tuna rolls.Dress the rolls with a bit of Soy sauce and bit of Wasabi Paste! Enjoy!!